Skip to main navigation menu Skip to main content Skip to site footer
Page Header Logo

Research article

Vol 17 No 2 (2023): Volume 17, Number 2, 2023

Cold sterilization of coconut water by membrane technology and UV-C

DOI
https://doi.org/10.22146/jrekpros.82774
Submitted
November 29, 2023
Published
December 31, 2023

Abstract

Coconut water contains amino acids, vitamins, antioxidants, and mineral, which are beneficial for human health. However, rapid degradation of coconut water due to the presence of protein, fat, and microbes has led to short shelf life and coconut water’s rancidity. Sterilization of coconut water by heat treatment has been proven to be effective in microorganism elimination, but results in major changes of coconut water’s sensory attributes. In this research, cold sterilization of coconut water was conducted by using ultrafiltration membrane and UV-C to preserve the sensory properties and nutritional components in coconut water. The radiation dose of UV-C and operating pressure of ultrafiltration membrane was varied to obtain the optimum operating condition. The sterilization process by UV-C did not remove fat and protein, which are the rancidity-causing components. In ultrafiltration sterilization, fat and protein can be removed by 74% and 31.37%. Superior microorganism elimination by ultrafiltration was obtained at 99.9999%, compared to that by UV-C at 90%. The ultrafiltration also retained the coconut water’s pH, total soluble solid, and flavor, while improved its clarity. At optimum operating pressure of 0.25 bar, the coconut water’s shelf life of 3 days, according to the Standar Nasional Indonesia (SNI), can be achieved.

References

  1. Bhullar MS, Patras A, Kilanzo-Nthenge A, Pokharel B, Yannam SK, Rakariyatham K, Pan C, Xiao H, Sasges M. 2018. Microbial inactivation and cytotoxicity evaluation of UV irradiated coconut water in a novel continuous flow spiral reactor. Food Research International. 103:59–67. doi: 10.1016/j.foodres.2017.10.004.
  2. Cappelletti M, Ferrentino G, Endrizzi I, Aprea E, Betta E, Corollaro ML, Charles M, Gasperi F, Spilimbergo S. 2015. High pressure carbon dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality. Journal of Food Engineering. 145:73–81. doi:10.1016/j.jfoo deng.2014.08.012.
  3. Dobson G, McDougall GJ, Stewart D, Cubero MÁ, Karjalainen RO. 2017. Effects of juicematrix and pasteurization on stability of black currant anthocyanins during storage. Journal of Food Science. 82(1):44–52. doi:10.1111/1750-3841.13 575.
  4. Donsingha S, Assatarakul K. 2018. Kinetics model of microbial degradation by UV radiation and shelf life of coconut water. Food Control. 92:162–168. doi:10.1016/j.foodcont.2 018.04.030.
  5. Erandya Jayawardena, Mihiri Vanniarachchi, Jagath Wansapala. 2019. Review on non-thermal technologies for the preservation of fruit juices. Journal of Agricultural Science and Technology B. 9(6). doi:10.17265/2161-6264/2019.06.001.
  6. Erkmen O, Bozoglu TF, editors. 2016. Food Microbiology: Principles into Practice. Wiley. doi:10.1002/9781119237860.
  7. Gunathunga C, Abeywickrema S, Navaratne S. 2018. Preservation of tender coconut (Cocos nucifera L.) water by heat and UV-C treatments. International Journal of Food Science and Nutrition. 3(3):15–19. www.foodsciencejournal .com.
  8. Handojo LA, Purwadi R, Daniel L, Kosasih J. 2012. Studi awal pemrosesan air kelapa sebagai bahan minuman isotonik. Seminar Nasional Teknik Kimia Indonesia (SNTKI 2012). September. Depok, Indonesia: Asosiasi Pendidikan Tinggi Teknik Kimia Indonesia.
  9. Karmakar S, De S. 2017. Cold sterilization and process modeling of tender coconut water by hollow fibers. Journal of Food Engineering. 200:70–80. doi:10.1016/j.jfoodeng.201 6.12.021.
  10. Ma Y, Xu L, Wang S, Xu Z, Liao X, Cheng Y. 2019. Comparison of the quality attributes of coconut waters by highpressure processing and high-temperature short time during the refrigerated storage. Food Science and Nutrition. 7(4):1512–1519. doi:10.1002/fsn3.997.
  11. Nakano LA, Leal Jr WF, Freitas DGC, Cabral LMC, Penha EM, Penteado AL, Matta VM. 2011. Coconut water processing using ultrafiltration and pasteurization. Proceeding of International Congress on Engineering and Food:5–9. https://ainfo.cnptia.embrapa.br/digital/bitstream/item /54272/1/2011-108.pdf
  12. Ochoa-Velasco CE, Díaz-Lima MC, Ávila-Sosa R, Ruiz-López II, Corona-Jiménez E, Hernández-Carranza P, LópezMalo A, Guerrero-Beltrán JA. 2018. Effect of UV-C light on Lactobacillus rhamnosus, Salmonella Typhimurium, and Saccharomyces cerevisiae kinetics in inoculated coconut water: Survival and residual effect. Journal of Food Engineering. 223:255–261. doi:10.1016/j.jfoodeng.2017.10 .010.
  13. Prades A, Dornier M, Diop N, Pain JP. 2012. Coconut water preservation and processing: A review. Fruits. 67(3):157– 171. doi:10.1051/fruits/2012009.
  14. Reddy EP, Lakshmi TM. 2014. Coconut water-properties, uses, nutritional beneits in health and wealth and in health and disease: A review. Journal of Current Trends in Clinical Medicine & Laboratory Biochemistry. 2(2):6–18.
  15. Reddy KV, Das M, Das SK. 2007. Nonthermal sterilization of green coconut water for packaging. Journal of Food Quality. 30(4):466–480. doi:10.1111/j.1745-4557.2007.00136.x.
  16. Sandle T. 2013. Biological indicators. In: Sterility, Sterilisation and Sterility Assurance for Pharmaceuticals. Woodhead Publishing. p. 263–278. doi:10.1533/9781908818638.263.